- 200gms Blue Swimmer Crab Meat -2 teaspoon black mustard seeds -1½ teaspoon fennel -1½ teaspoon turmeric -½ teaspoon fenugreek seeds -2 medium Spanish onions -1 medium tomato -½ Inch knob ginger -3 green chilies -10 curry Leaves -330ml coconut milk -1 handful of freshly grated coconut
Directions:
For Broth: -Heat some oil in a pan and add the black mustard seed to crackle in the hot oil. -Wait till the seeds have popped and then add fenugreek seeds, finely sliced 1 Spanish onion, slit green chilies, and sauté in the pan with the oil till onions start to sweat. -Add the teaspoon of turmeric, 6 curry leaves, and peeled, grated ginger. -Blanche the tomato and remove the skin. Deseed and roughly dice the tomato and add to the mixture. -Now add coconut milk and cook for 10 minutes. -Add the same quantity of water as the coconut milk (The broth should not be too thick. The aim is to have a light broth to go with the crab) -Finish off with salt to taste.
For Crab Meat: -Heat some oil in a pan and add the black mustard seed to crackle in the hot oil. -Wait till the seeds have popped and add ginger, fennel, and 2 tablespoons of finely chopped onions. -Add the cooked crab flakes and moisten the crab with 2 tablespoons of the coconut broth to keep the crab meat moist for a quick toss. -Before removing, add the fresh coconut and curry leaves and serve hot.
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